Thursday, February 4, 2016

Red Velvet Cupcakes

Yesterday, I had the opportunity to teach a group of young women how to make these delicious red velvet cupcakes! It was so fun to interact with them and teach them how to make such a fun and easy dessert. All of the girls were so cute and kind, but they were a little disappointed in my "volcanic eruption" of mixing the baking soda and vinegar together (hah, it produced the smallest bubbles). These cupcakes are so yummy and such a cute dessert for anytime, including Valentine's Day which is just around the corner!

Red Velvet Cupcakes Yield: 2 dozen

INGREDIENTS

3 cups flour

2 cups sugar

2 tablespoons cocoa

1/2 teaspoon salt

2 large eggs (room temp)

1 cup vegetable oil

1 1/2 cup buttermilk (room temp)

1 1/2 tablespoons red food coloring

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon white distilled vinegar

Cream Cheese Frosting:

8 oz cream cheese

1/2 cup butter (room temp)

2 cups powdered sugar (or more)

1 tablespoon cream or milk

1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 350° F. Line muffin pans with cupcake liners.

2. Sift together flour, sugar, cocoa, and salt. Set aside.

3. In a large mixing bowl beat the eggs, oil, buttermilk, red food coloring, and vanilla until well combined. Add the flour mixture and mix until smooth, about a minute.

4. In a small bowl, mix together baking soda and vinegar. While the mixture is bubbling, add to the batter and mix well.

5. Using a large cookie scoop, fill cups 2/3 of the way full with batter. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan and transfer onto a wire rack to cool completely.